Fig season is here, so why not get creative and make both sweet and savory recipes, or even jams to store in your pantry? Today, however, I want to share with you the recipe for this fantastic Crumble Cake with Fig Filling. It was very much appreciated in my house. You can prepare it with both light-skinned and dark-skinned figs. An easy and delicious pantry cake suitable for breakfast, snack, or even to complete a meal. The crumble cake with figs can be consumed immediately, but, in my opinion, it will be even better the next day. Store it under a glass dome to keep it soft and hide it if you don’t want it to disappear in a flash.
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- Difficulty: Medium
- Cost: Affordable
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 418.23 (Kcal)
- Carbohydrates 60.17 (g) of which sugars 30.37 (g)
- Proteins 7.25 (g)
- Fat 18.25 (g) of which saturated 2.12 (g)of which unsaturated 11.78 (g)
- Fibers 3.14 (g)
- Sodium 14.62 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Crumble Cake with Fig Filling
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 1/2 cup sunflower seed oil
- 1 tsp baking powder
- to taste powdered sugar
- 1.3 lbs figs (peeled)
- 1/4 cup sugar
- 1/2 cup almond flour
- 1/2 lemon (juice)
What You Need for the Crumble Cake with Fig Filling
- 1 Pan
- 1 Bowl
- 1 Springform Pan
- Parchment Paper
Preparation of the Crumble Cake with Fig Filling
Prepare the figs by peeling them and obtaining the necessary quantity. Cut them into small pieces and place them in a pan with the sugar and lemon juice.
Cook over medium-low heat, stirring often and trying to mash them to make them creamy.
Cook until the pulp reduces. Turn off the heat, add the 40 g of almond flour, and mix well.
Let it cool, covering with plastic wrap in contact. This can also be done the day before.
To prepare the crumble, put the flour, sugar, baking powder, whole egg, egg yolk, and oil in a bowl.
Mix coarsely, first with a fork and then with your hands, until the flour is completely absorbed.
At this stage, it is not necessary to compact the dough. Now, rub it between the palms of your hands to create crumbs.
Line a 20 cm diameter springform pan with parchment paper. Pour in 2/3 of the mixture and press it down, covering the bottom of the pan and creating a raised edge around it.
Pour the fig filling into the crust and level it with a spatula. Sprinkle the remaining crumbs over the top of the cake, pressing slightly on the edges, and bake at 350°F for about 35 minutes.
Time and temperature are approximate because home ovens without precision thermostats might take a bit longer or shorter for perfect baking.
Let it cool and remove from the pan. Place it on a serving plate and dust with powdered sugar.
The Crumble Cake with Fig Filling is ready. If you can wait until the next day, you will enjoy an even better cake.
Enjoy your tasting!
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FAQ (Questions and Answers)
How can I store it?
Keep it under a glass dome or put it in an airtight container and store in the fridge.
What type of figs should I use?
You can use any type of figs.
